The Year of Eating Dangerously

Page 1 | Page 2 | Page 3 | Page 4 | Page 5 | Page 6 | Page 7 | Page 8 | Page 9 | Page 10 | Page 11 | Page 12 | Page 13 | Page 14 | Page 15 | Page 16 | Page 17 | Page 18 | Page 19 | Page 20 | Page 21 | Page 22 | Page 23 | Page 24 | Page 25 | Page 26 | Page 27 | Page 28 | Page 29 | Page 30 | Page 31 | Page 32 | Page 33 | Page 34 | Page 35 | Page 36 | Page 37 | Page 38 | Page 39 | Page 40 | Page 41 | Page 42 | Page 43 | Page 44 | Page 45 | Page 46 | Page 47 | Page 48 | Page 49 | Page 50 | Page 51 | Page 52 | Page 53 | Page 54 | Page 55 | Page 56 | Page 57 | Page 58 | Page 59 | Page 60 | Page 61 | Page 62 | Page 63 | Page 64 | Page 65 | Page 66 | Page 67 | Page 68

Sept 5, lunch. At home in Colle delle Querce. Various Salume (fig wrapped in prosciutto, pepper stuffed with tuna, garden-fresh pomodorino, olivI)

Sept 5, lunch. Mozzarella di bufala from Volpetti in a Caprese with home-grown tomotoes and basil. Some Prosecco, watermelon, and a bit of bread.

Sept 5, dessert. A bit of gorgonzola mixed with Sagrantino on bread, and an olive, plus the last of the Prosecco bottle.

Sept 5, dinner. Ribs! I made 'em! At Colle delle Querce with Jan, Ellen, Carlo.

Sept 5, dinner. Ribs! I made 'em! At Colle delle Querce with Jan, Ellen, Carlo.

Sept 5, dessert. Fichi!

Sept 6, dessert. Sagrantino di Montefalso Passito with biscotti. Wow!

Sept 6, breakfast. Figs, grapefruit juice. cappuccino at Colle delle Querce.

Sept 6, lunch. At Colle delle Querce with Jan, Craig and Eileen, Ellen, and Carlo. Caprese salad made with Mozzarella di Bufala from Volpetti's in Rome, plus fresh fig off the tree in the garden wrapped in prosciutto hand-cut by the Dottore di Prosciutto at the Alimentari in Ponte Rio

Sept 6, lunch. Porchetta (misto, some fat, some lean) from Budelli's in Todi, and some bread.

Sept 6, lunch. Some of the Gorgonzola/Mascarpone mix that Volpetti's makes. This is the best in the world for this.

Sept 6, lunch. Some fresh watermelon from the Frutta e Verdura in Ponte Rio.

Sept 6, lunch. A perfect fig.

Sept 6, dinner. At La Mulinella in Ponte Naia. Starting with fresh-baked bread with sage inside. With Jan, Ellen and Carlo, Craig and Eileen.

Sept 6, dinner. A half-portion of tagliatelle with the sugo d'oca at La Mulinella. This is just an incredible combination, well worth the trip any time of year, sitting outside.

Sept 6, dinner. At La Mulinella, a half of a pork shin (stinco di miale) with some spinach.

Sept 6, dessert. Lemon Sorbet at the bar outside of Todi, looking over the hills. Not as pretty as it used to be because it's now in a construction zone. Plus smokers. OK, so not every gelato can be perfect.

Sept 6, breakfast. At Colle delle Querce. Cappuccino, fichi, spremuta di pompelmo.

Sept 7, lunch. At Colle delle Querce. Some bits of capacolla, porchetta, a grilled piece of eggplant, a few figs, and some bread.

Sept 7, dinner. Fiori di Zucca, at Colle delle Querce. Stuffed with Gruyere cheese, a bit of alice, and deep fried in a very stiff flour+water batter. Also, leftover batter used to deep-fry leftover salvia leaves.

Sept 7, dinner. Bruschetta of fresh tomato and basil (on toasted, "garliced" bread) and two with just olive oil and salt because we ran out of tomatoes before we ran out of bread.

Sept 7, dinner. Gnocchi with sugo d'anatra. Made by Bruna, at Colle delle Querce. With Jan, Ellen & Carlo, Eileen & Craig.

Sept 7, dinner. Anatra (duck). Roasted on the BBQ.

Sept 7, dinner. Insalata Mista.

Sept 8, breakfast. Cappuccino, fichi, spremuta.

Sept 8, breakfast. A really nice fig.

Sept 8, lunch. At Jacopone in Todi, with Jan, Eileen, Craig. Strangozzi with tartufo nero. Wine, water. Very traditional. Not enough tartufo.

Sept 8, dessert. Lemon Sorbet, at the park in Todi overlooking the Tiber River valley.

Sept 8, dinner. At Pane e Vino in Todi with Jan, Craig and Eileen, Ellen and Carlo. Pasta with fresh tomato and limone. Very nice.

Sept 5, lunch. At home in Colle delle Querce. Various Salume (fig wrapped in prosciutto, pepper stuffed with tuna, garden-fresh pomodorino, olivI)	Sept 5, lunch. Mozzarella di bufala from Volpetti in a Caprese with home-grown tomotoes and basil. Some Prosecco, watermelon, and a bit of bread.	Sept 5, dessert. A bit of gorgonzola mixed with Sagrantino on bread, and an olive, plus the last of the Prosecco bottle.
Sept 5, dinner. Ribs! I made 'em! At Colle delle Querce with Jan, Ellen, Carlo.	Sept 5, dinner. Ribs! I made 'em! At Colle delle Querce with Jan, Ellen, Carlo.	Sept 5, dessert. Fichi!
Sept 6, dessert. Sagrantino di Montefalso Passito with biscotti. Wow!	Sept 6, breakfast. Figs, grapefruit juice. cappuccino at Colle delle Querce.	Sept 6, lunch. At Colle delle Querce with Jan, Craig and Eileen, Ellen, and Carlo. Caprese salad made with Mozzarella di Bufala from Volpetti's in Rome, plus fresh fig off the tree in the garden wrapped in prosciutto hand-cut by the Dottore di Prosciutto at the Alimentari in Ponte Rio
Sept 6, lunch. Porchetta (misto, some fat, some lean) from Budelli's in Todi, and some bread.	Sept 6, lunch. Some of the Gorgonzola/Mascarpone mix that Volpetti's makes. This is the best in the world for this.	Sept 6, lunch. Some fresh watermelon from the Frutta e Verdura in Ponte Rio.
Sept 6, lunch. A perfect fig.	Sept 6, dinner. At La Mulinella in Ponte Naia. Starting with fresh-baked bread with sage inside. With Jan, Ellen and Carlo, Craig and Eileen.	Sept 6, dinner. A half-portion of tagliatelle with the sugo d'oca at La Mulinella. This is just an incredible combination, well worth the trip any time of year, sitting outside.
Sept 6, dinner. At La Mulinella, a half of a pork shin (stinco di miale) with some spinach.	Sept 6, dessert. Lemon Sorbet at the bar outside of Todi, looking over the hills. Not as pretty as it used to be because it's now in a construction zone. Plus smokers. OK, so not every gelato can be perfect.	Sept 6, breakfast. At Colle delle Querce. Cappuccino, fichi, spremuta di pompelmo.
Sept 7, lunch. At Colle delle Querce. Some bits of capacolla, porchetta, a grilled piece of eggplant, a few figs, and some bread.	Sept 7, dinner. Fiori di Zucca, at Colle delle Querce. Stuffed with Gruyere cheese, a bit of alice, and deep fried in a very stiff flour+water batter. Also, leftover batter used to deep-fry leftover salvia leaves.	Sept 7, dinner. Bruschetta of fresh tomato and basil (on toasted, "garliced" bread) and two with just olive oil and salt because we ran out of tomatoes before we ran out of bread.
	Sept 7, dinner. Gnocchi with sugo d'anatra. Made by Bruna, at Colle delle Querce. With Jan, Ellen & Carlo, Eileen & Craig.	Sept 7, dinner. Anatra (duck). Roasted on the BBQ.
Sept 7, dinner. Insalata Mista.	Sept 8, breakfast. Cappuccino, fichi, spremuta.	Sept 8, breakfast. A really nice fig.
Sept 8, lunch. At Jacopone in Todi, with Jan, Eileen, Craig. Strangozzi with tartufo nero. Wine, water. Very traditional. Not enough tartufo.	Sept 8, dessert. Lemon Sorbet, at the park in Todi overlooking the Tiber River valley.	Sept 8, dinner. At Pane e Vino in Todi with Jan, Craig and Eileen, Ellen and Carlo. Pasta with fresh tomato and limone. Very nice.